Maggie Zaccara includes lemon grass and Kaffir lime leaves in this soup, but you can leave them out if they’re not available. If you prefer, you can omit the wine and increase the amount of chicken broth to 9 cups. If fresh pumpkin is not available, use 3 cups of butternut squash cubes.

Instructions

Heat oil in 5-quart saucepan or Dutch oven over medium heat. Add onion, garlic and ginger, chiles and lemongrass (if using); cook until onion is tender, about 4 minutes. Add pumpkin, pork, wine and broth. Bring to a boil, reduce to a simmer and cook, covered, until pumpkin is tender, about 20 minutes.